Recipes on October 7, 2012 by

Bean and Barley Fritters with Sriracha Mayonnaise

When I think of Bob’s Red Mill soup mixes I immediately think of my favorite, our Bountiful Black Bean Soup Mix.  With its rich and creamy beans and bursts of barley, the possibilities of where to take this mix are endless.

Bean and Barley Fritters | Bob's Red Mill

Bean & Barley Fritters with Sriracha Mayonnaise 

I stumbled upon a Senegalese recipe called Accara which uses black eyed peas to make a fritter batter.  Immediately, I knew I needed to try this preparation with our Bountiful Black Bean Soup Mix.  With a few alterations, the fritters turned out beautifully; super light and delicate like little puffs of crispy clouds.  Paired with a spicy Sriracha Mayonnaise they are the perfect snack for a football party.  And with 20% of your daily fiber and low in saturated fat, your guests will never know these fried fluffs are actually pretty healthy.

Bean & Barley Fritters

  •     1 cup Bountiful Black Bean Soup Mix
  •     1 tsp Baking Soda
  •     1/2 tsp ground Cumin
  •     1/4 tsp Chili Powder
  •     1/2 tsp Sea Salt
  •     1/4 cup finely chopped Onion
  •     1 Garlic clove
  •     Water, as needed
  •     Oil, to fry

Sriracha Mayonnaise

  •     1 Egg
  •     1 Tbsp White Vinegar
  •     2 to 3 tsp Sriracha Chile Sauce
  •     1/2 tsp Sea Salt
  •     1 cup Oil


Bean & Barley Fritters

Step 1

Rinse soup mix then place in a large container and cover with cold water by 2-inches. Cover and let soak in the refrigerator overnight.

Step 2

Drain soup mix and place in a blender or food processor. Add baking soda, spices, salt, onion and garlic and puree until smooth. Add water if needed to adjust consistency.

Step 3

Heat about 2-inches of oil in a heavy and deep pan or deep fryer to 365°F. Using a small cookie scoop or two spoons, drop about 1 Tbsp of batter into hot oil and cook until golden brown, about 3 minutes, flipping half-way through.

Step 4

Remove fritters from hot oil and let drain on paper towels. Season with salt while still warm. Serve warm with Sriracha Mayonnaise or a dipping sauce of your choice.

Serves 6 – 10.

Sriracha Mayonnaise

Step 1

Using a blender or food processor, mix egg, vinegar, chile sauce and salt until combined.

Step 2

With the machine running, very slowly stream in oil. This may take up to 5 minutes. Once all oil has been added, the mixture should be light and fluffy and well emulsified. Store chilled.

See nutritional information here.

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